Musashi Thai and Sushi Restaraunt

6241 N Federal Hwy, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1617854

Official report

out of 100

Grade F

Safety score 49 of 100

Latest visit: Aug 13, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 13 routine inspection
5 high priority (3 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 2 basic
-31
Administrative complaint on Aug 13
Counts in full until a follow-up finds the problems fixed
-20
Safety score49

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug132026

Routine inspection

9 violations found

First visitAug 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 5 High priority
- 2 Intermediate
- 2 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Back prep area - triple glass door - cooked broccoli (45°F); cream curry sauce (42-45°F). Per operator items were cooked yesterday and held in this unit overnight. No items prepped or portioned today. Reviewed proper cooking procedures. See stop sale.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Back prep area - triple glass door - cooked broccoli (45°F); cream curry sauce (42-45°F). Per operator items were cooked yesterday and held in this unit overnight. No items prepped or portioned today. Reviewed proper cooking procedures. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  1. Cookline freezer - raw pork stored over ready to eat vegetables. 2. Expo freezer - raw shrimp stored over ready to eat ice cream. Operator began rearranging items during inspection.
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  1. Right Cookline flip top- raw pork stored over ready to eat cream. 2. Two door Central - raw fish stored over ready to eat cooked chicken. Operator stored all items properly.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee touched personal cell phone, then put on gloves and handled ready to eat food. Reviewed proper hand washing and employee washed hands.
  Fixed on the spot
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  2 door Central - cooked chicken - cooling 45 minutes at noon (86-98°F - Cooling) at 12:35pm 80-97°F. At this rate proper cooling will not occur. Observed item in covered container. Reviewed proper cooking procedures. Advised operator to move to freezer to quick chill.
  No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Operator filled out time as a public health control form during inspection.
  Fixed on the spotRepeat violation
Basic2
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Cases of plastic water bottles stored on floor in expo area.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Holes/damage in corner at expo area.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.